Fried Pont L'Eveque Salad With Walnut Oil Dressing

Recipe Ingredients

1		Pont L'Eveque cheese - (8 oz) - very cold,
		Rind removed and cut into 1" pieces
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	73g / 2.6oz	Fine dry bread crumbs
1 teaspoon	5ml	Essence
		= (see Bayou Blast recipe)
1		Egg (large)
		Vegetable oil - for frying
1 teaspoon	5ml	Dijon mustard
2 tablespoons	30ml	Champagne vinegar
1 teaspoon	5ml	Minced garlic
1/4 cup	59ml	Walnut oil
1 tablespoon	15ml	Olive oil or vegetable oil
1 tablespoon	15ml	Minced shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red apples - cored, and
		Cut lengthwise into 8ths
6 cups	660g / 23oz	Mixed baby lettuces
12 sections		Fresh baby parsley
1/2 cup	73g / 2.6oz	Roughly-chopped toasted walnuts
		Sliced warm French bread - as an accompaniment

Recipe Instructions

In a large saute pan or medium pot, preheat 2-inches of vegetable oil to 350 degrees.

Place the flour in a shallow bowl. Combine the bread crumbs and Essence in another shallow bowl. Beat the egg in a third bowl. In batches, dip the cheese cubes into the flour, then the beaten egg, then into the bread crumbs, shaking to remove any excess. Place on a plate and freeze until very cold, about 15 minutes.

Remove from the freezer and fry in the oil until golden brown and crisp, 20 to 30 seconds. Drain on paper towels.

In a small bowl, whisk together the mustard, vinegar, and garlic. Add the walnut oil, then the olive oil, in a steady stream, whisking constantly to form an emulsion. Add the shallots and salt and pepper to taste. Toss with the lettuces and baby parsley sprigs, and divide among 4 salad plates. Garnish each plate with 4 apple slices.

Top each salad with fried cheese cubes and garnish with a sprinkling of walnuts. Serve immediately with French bread.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F07) - from the TV FOOD NETWORK

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